This colorful ramen noodle salad is super easy to whip up! It features tender noodles tossed with crunchy veggies like bell peppers and carrots, all mixed in a tasty dressing.
I love how refreshing this salad is, especially on a warm day! You can even add some protein like chicken or tofu for a full meal. Just keep those veggies crunchy! 🥦
Key Ingredients & Substitutions
Ramen Noodles: Instant ramen noodles are a fantastic base for this salad. If you’re gluten-free, you can substitute with rice noodles or gluten-free ramen. Just make sure to adjust the cooking time!
Cabbages: Green and purple cabbages add color and crunch. If you can’t find purple cabbage, you can use coleslaw mix or add some spinach for a pop of green.
Carrots: Shredded or matchstick carrots bring sweetness and color. You can also use bell peppers for a different taste or even thin slices of cucumber for extra crunch.
Almonds: Slivered or sliced almonds add a nice nutty flavor and texture. You could swap these for sunflower seeds or pumpkin seeds if you have nut allergies.
Dressings Ingredients: Rice vinegar offers a light sweetness. If unavailable, apple cider vinegar can work too. For a vegan version, use maple syrup instead of honey.
How Do I Perfectly Toast Almonds for My Salad?
Toasting almonds adds a deeper flavor that enhances your salad! Here’s how to do it right:
- Use a dry skillet and heat it over medium heat. No oil needed!
- Add your slivered almonds and shake the skillet gently to prevent burning.
- Cook for 3-5 minutes until they turn golden brown and fragrant. Keep an eye on them; they can burn quickly!
Let them cool before adding them to your salad. This step is key for that delightful crunch! Enjoy your salad with these yummy toasted almonds! 🍽️
Easy Ramen Noodle Salad with Crunchy Veggies
Ingredients You’ll Need:
- 2 packages (3 oz each) instant ramen noodles (discard seasoning packets)
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots (or matchstick carrots)
- 4 green onions, sliced thin
- 1/2 cup slivered almonds or sliced almonds, toasted
- 2 tablespoons sesame seeds (optional)
For the Dressing:
- 1/4 cup vegetable oil (or canola oil)
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey or sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon grated fresh ginger (optional)
- Salt and pepper, to taste
How Much Time Will You Need?
This salad takes about 15 minutes to prepare. It’s quick to mix and assemble, and you can refrigerate it for up to 2 hours before serving if you want to make it ahead of time!
Step-by-Step Instructions:
1. Prepare the Ramen Noodles:
Start by breaking the uncooked ramen noodles into bite-size pieces. This makes them easier to mix with the veggies. Place them in a large mixing bowl—you’re almost ready for some crunchy goodness!
2. Add the Crunchy Veggies:
Now, add the shredded green cabbage, purple cabbage, shredded carrots, and sliced green onions to the bowl with the noodles. It’s all about adding vibrant colors and textures!
3. Toast the Almonds:
In a small dry skillet over medium heat, add your slivered almonds (and sesame seeds if you want!). Toast them for about 3-5 minutes until they are golden and fragrant. Keep stirring to prevent them from burning. Once done, take them off the heat and let them cool.
4. Make the Dressing:
In a separate bowl, whisk together the vegetable oil, rice vinegar, soy sauce, honey (or sugar), sesame oil, and grated ginger until everything is well combined. Give it a taste and adjust the salt and pepper to suit your liking!
5. Combine Everything:
Pour the dressing over the noodle and vegetable mixture. Toss everything well so that all the noodles and veggies are coated in that delicious dressing. It’s starting to look amazing!
6. Finish with Almonds:
Just before you’re ready to serve, sprinkle the toasted almonds (and sesame seeds) over the salad and give it a gentle toss to incorporate them. This will add that wonderful crunch!
7. Serve and Enjoy:
Serve the salad immediately for maximum crunch. If you need to prepare it ahead, you can refrigerate it for up to 2 hours. Just remember to toss again before serving since the noodles may soften a bit.
This Easy Ramen Noodle Salad is fresh, crunchy, and tossed in a bright, tangy dressing—perfect for a quick lunch or potluck dish! Enjoy every bite! 🌟
FAQ for Easy Ramen Noodle Salad with Crunchy Veggies
Can I Use Fresh Vegetables Instead of Shredded?
Absolutely! Feel free to use any fresh, crunchy vegetables you have on hand, such as bell peppers, cucumbers, or snap peas. Just make sure to cut them into small pieces for easy mixing!
How Do I Store Leftover Salad?
Store any leftover salad in an airtight container in the fridge for up to 2 days. The salad may become softer as it sits due to the dressing, but it will still taste great!
Can I Make This Salad Vegan?
Yes! To make it vegan, simply replace honey with maple syrup or agave nectar in the dressing. Everything else is already plant-based!
Is There a Gluten-Free Option for the Ramen Noodles?
Definitely! You can substitute the instant ramen noodles with gluten-free rice noodles or a gluten-free ramen option. Just check the packaging for cooking instructions, which might differ slightly.
